The Best Peanut Brittle Recipe

The Best Peanut Brittle Recipe: My grandma used to bake a couple batches of peanut brittle every Christmas season. Every time she dropped off a container at our place, it would last the entire season. When I think about this recipe for peanut brittle, I can’t help but think of her.

Peanut Brittle is a toffee-like, smooth, flat confection that is prepared on the stovetop and then placed onto a sheet pan to cool. It breaks into tiny, individually-sized pieces of hard candy as it cools, and it keeps for several weeks at room temperature.

The Best Peanut Brittle Recipe

Ingredients

Instructions

• Put parchment paper on a sheet pan. Put aside.

• Prepare the vanilla, butter, baking soda, and peanuts by measuring them out.
• In a medium saucepan, combine the sugar and water; mix thoroughly. Add corn syrup and stir.

• Stirring occasionally, cook the mixture over medium heat (don’t be tempted to turn the heat up!) until it gently boils.

• Make sure your candy thermometer is immersed in the liquid but not touching the bottom of the pot by attaching it to the pot’s edge.

• Cook until the temperature reaches 250°F (121°C), stirring from time to time.

• When the candy thermometer reads 300 degrees F, add the peanuts and stir the mixture continuously.

• After taking the mixture off the stove, quickly toss in the vanilla, butter, and baking soda. The mixture will become foamy and viscous.

• Pour the hot mixture onto the prepared pan with caution, then rapidly (and carefully!) distribute the mixture into an even layer using a spoon or knife.

• Let cool entirely, for at least half an hour, before slicing and serving.

• The fully cooled peanut brittle should be kept in an airtight container.

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Notes

• To make ahead: Peanut brittle can be made several days or even weeks in advance.  It stays fresh at room temperature for 6-8 weeks weeks.

• To store: Store peanut brittle (once it’s completely cooled) in an airtight container at room temperature.  Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks.

• To freeze: Peanut brittle can be frozen and stored up to 3 months.  Allow the brittle to cool completely and store it in a freezer safe, airtight container.

FAQs AND TIPS

Homemade Peanut Brittle in 6 steps:

• Cook sugar mixture.  Add sugar, and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. Cook until temperature reaches 250F.

• Stir in peanuts.  Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.

• Remove from heat. 

• Add remaining ingredients.  Immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.

• Pour into sheet pan.  Carefully pour the hot mixture onto a sheet pan lined with parchment paper.  Use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.

• Cool and enjoy. Allow to cool completely (at least 30 minutes) before breaking apart and eating.

Nutrition

• Calories: 88kcal Carbohydrates: 14g Protein: 2gFat: 3g Saturated

• Fat: 1g Cholesterol: 1mg Sodium: 34mg Potassium: 45mg Fiber: 1g Sugar: 13g

• Vitamin A: 14IUCalcium: 7mg Iron: 1mg